The Best Tofu Burger Recipes

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TOFU BURGERS



Tofu Burgers image

This recipe uses tofu that has been frozen for 72 hours and then quickly defrosted. Onion, celery and cheese make these burgers delicious. This is a family favorite at the Silverwolfs' den. Serve in place of meat as a main entree or place on a bun along with your favorite toppings: lettuce, onion, tomato, mayo, etc. These burgers can also be baked in an oven preheated at 350 degrees for 30 minutes rather than frying.

Provided by SILVERWOLF

Categories     Main Dish Recipes     Burger Recipes     Veggie

Time P3D

Yield 6

Number Of Ingredients 8

1 (12 ounce) package firm tofu
2 teaspoons vegetable oil
1 small onion, chopped
1 celery, chopped
1 egg, beaten
¼ cup shredded Cheddar cheese
salt and pepper to taste
½ cup vegetable oil for frying

Steps:

  • Place tofu in freezer 72 hours ahead of time. To thaw, fill a large saucepan with water and bring to a simmer. Leave tofu in package and place in water for about 20 minutes.
  • While tofu is thawing, heat 2 teaspoons vegetable oil in a small skillet. Saute onion and celery until soft and lightly browned. Place in a medium bowl and set aside.
  • When tofu is thawed, squeeze out excess water. Chop tofu finely and place in bowl with onion and celery. Mix in egg, cheese, salt and pepper until thoroughly combined.
  • Heat a large skillet over medium-high heat and pour in 1/2 cup vegetable oil (oil should be 1/4 inch deep). Drop tofu mixture into pan in 6 equal portions. Flatten with a spatula to form patties. Fry for 5 to 7 minutes on each side, until golden.

Nutrition Facts : Calories 151.4 calories, Carbohydrate 4.1 g, Cholesterol 28 mg, Fat 11 g, Fiber 1.7 g, Protein 11.3 g, SaturatedFat 2.4 g, Sodium 59.4 mg, Sugar 1 g

TOFU BURGER



Tofu Burger image

The most delicious vegan tofu burger you've ever tasted. Baked and marinated to perfection, topped with the richest creamiest mushroom sauce that will make your taste buds sing!

Provided by Alison Andrews

Categories     Burger     Entree     Savory

Time 1h10m

Number Of Ingredients 13

16 ounces Firm Tofu ((450g))
2 Tbsp Soy Sauce
1 Tbsp Maple Syrup
1 Tbsp Peanut Butter
1/2 tsp Garlic Powder
5 cups Cremini Mushrooms ((480g))
2 Tbsp Soy Sauce
1 cup Canned Coconut Cream ((240ml) Unsweetened)
1 tsp Cornstarch
4 Hamburger Buns
Lettuce
Tomato
Pickles

Steps:

  • Put the tofu on to press for 20 minutes. Either use a tofu press or place the tofu on a plate with another plate on top of it and then place something heavy on top like a heavy pot.
  • Preheat the oven to 350°F (180°C).
  • When pressed, cut the tofu into four square burgers.
  • Line a baking tray with parchment paper. Place the tofu burgers evenly on the parchment paper and bake in the oven for 30 minutes, turning the tofu over after 15 minutes.
  • Mix up the marinade sauce by adding soy sauce, maple syrup, peanut butter and garlic powder to a bowl and whisking together.
  • When the burgers have finished baking, brush marinade sauce generously onto both sides of the burgers and leave them to marinate for 5 minutes.
  • Heat up a pan with a little oil and when hot, add the tofu burgers to the pan and fry on each side until golden.
  • Brush on more marinade sauce while the tofu is frying. The tofu burgers are ready to serve.
  • Mushroom sauce: Add sliced mushrooms and soy sauce to a skillet, cover with a lid and turn the heat to medium high.
  • When the mushrooms have released their water and are bubbling away remove the lid and let the excess water cook off.
  • When the water is mostly evaporated, pour in the coconut cream and bring to a simmer.
  • Make a cornstarch slurry by mixing the cornstarch with a little coconut cream or water until smooth.
  • Pour it into the sauce and mix it in. Keep stirring until the sauce thickens.
  • Prepare your hamburger buns, adding lettuce, sliced tomato and pickles.
  • Add the tofu burger, top it with mushroom sauce and serve.

Nutrition Facts : ServingSize 1 Serve, Calories 484 kcal, Sugar 8 g, Sodium 1252 mg, Fat 30 g, SaturatedFat 20 g, Carbohydrate 38 g, Fiber 4 g, Protein 22 g, UnsaturatedFat 9 g

TOFU BURGER



Tofu Burger image

Tofu burgers are so easy to make and simply fabulous. Marinated in my favorite burger marinade, tofu burgers are so tasty; they may be your favorite veggie burger-top with my secret sauce or BBQ coleslaw, or top with your favorite toppings.

Provided by Kathy Carmichael

Categories     Entrees

Time 30m

Number Of Ingredients 7

14 ounces sprouted or extra-firm tofu (extra-firm tofu must be pressed, cut in half horizontally)
4 Tablespoons soy sauce or Tamari
1 Tablespoon stone-ground mustard
2 teaspoons liquid smoke (1 Used hickory flavor)
2 cloves garlic (minced)
2 Tablespoons vegan Worcestershire sauce
1 teaspoon Sriracha (optional)

Steps:

  • If using sprouted tofu, remove from the package and dry with a paper towel (pressing is not necessary)
  • If using extra-firm tofu, press according to directions.
  • Then, cut the tofu in half horizontally, creating two large equal pieces.
  • Using a burger press or a cookie cutter, cut tofu into two identical circles, discarding any tofu scraps.
  • Set aside while making the marinade.
  • Whisk all marinade ingredients together in a refrigerator, a safe container.
  • Place the two tofu burgers in the marinade and refrigerate overnight. When possible, move the container gently so the tofu absorbs all the marinade.

Nutrition Facts : Calories 153 kcal, Carbohydrate 11 g, Protein 19 g, Fat 2 g, Sodium 504 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 2 g, ServingSize 1 serving

THE BEST TOFU BURGER



The Best Tofu Burger image

I really think I nailed this finally after years of mediocre veggie burgers, My youngest son (although I wouldn't say he had refined taste buds) declared these as good as meat burgers and that's what he usually eats. Fairly firm, good texture, great taste. Freezing the tofu is the key. Please do let me know what you think if you try them

Provided by FranBow

Categories     < 30 Mins

Time 25m

Yield 8 burgers, 8 serving(s)

Number Of Ingredients 12

1 (420 g) package tofu, frozen for at least 3 days, thawed, squeezed dry and crumbled
1/2 cup onion, finely chopped
1/2 cup oats, finely ground or 1/2 cup oat bran
1/2 cup almonds or 1/2 cup walnuts, finely chopped
1/4 cup wheat germ
1/4 cup nutritional yeast
1 1/2 cups cooked beans (whatever kind you have, I used kidney beans)
1 tablespoon McCormick's Montreal Brand steak seasoning
1 tablespoon soy sauce
2 eggs
2 tablespoons oil
1/2 cup barbecue sauce

Steps:

  • Combine in food processor til well combined but not mushy.
  • Form into 8 patties.
  • Fry 5 mins per side until brown and crispy.
  • or bake 20-25 min @ 375.
  • I served mine with arugula, tomato, red onion and goat cheese. What an awesome combination.

Nutrition Facts : Calories 230.4, Fat 12.6, SaturatedFat 1.7, Cholesterol 46.5, Sodium 313.3, Carbohydrate 20.4, Fiber 4.5, Sugar 5.4, Protein 12.1

FLAVORFUL TOFU BURGERS



Flavorful Tofu Burgers image

Excellent alternative to hamburgers for a vegetarian or anyone looking to eat better. Doesn't even taste like tofu! Serve with sliced cheese, ketchup, mustard, mayo, tomato slices, lettuce, or any condiments of your choice! If desired, place cheese on patties 3 minutes prior to completion of cook time.

Provided by Kiely

Categories     Main Dishes     Burger Recipes     Veggie

Time 1h

Yield 4

Number Of Ingredients 11

1 (12.3 ounce) package light firm tofu, drained
1 tablespoon vegetable oil, or as needed
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon ground black pepper
1 teaspoon ground thyme
1 teaspoon dried basil
2 eggs, beaten
1 cup seasoned bread crumbs, or as needed
4 hamburger buns, split

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Wrap tofu in paper towels and gently press out excess water. Chop finely. Place in a bowl and mash with a spatula or potato masher until smooth. Add salt, garlic powder, cumin, black pepper, thyme, and basil; mix evenly. Mix in eggs until combined. Pour in bread crumbs slowly and mix well. Form mixture into 4 patties.
  • Heat oil in a skillet over medium-high heat. Cook patties in the hot oil until just browned, 2 to 3 minutes per side. Do not cook all the way through. Place patties on a baking sheet.
  • Bake in the preheated oven until firm and browned, 25 to 30 minutes. Allow to cool and serve on buns.

Nutrition Facts : Calories 335.1 calories, Carbohydrate 43.6 g, Cholesterol 93 mg, Fat 10.4 g, Fiber 2.9 g, Protein 16.3 g, SaturatedFat 2.3 g, Sodium 1130.5 mg, Sugar 2.4 g

TOFU BURGERS



Tofu Burgers image

This recipe comes from The New McDougall Cookbook. I have added BBQ to the recipe and left out the parsley for personal taste. I am not fully versed yet in the Mcdougall diet so I am unsure if the addition of the BBQ sauce is allowed. It does add a lot of flavour though. The original recipe also called for the burgers to be browned in a 350 oven for 30 minutes flipping at the 20 minute mark. I use a fry pan and lightly spray with pam. Again I am unsure if Pam is allowed on the Mcdougall plan. My 18 year old son loves these burgers and will often take them to school for his lunch. They reheat very well. For a tofu burger they are actually quite good.

Provided by Cilantro in Canada

Categories     Vegan

Time 30m

Yield 6-8 burgers, 6-8 serving(s)

Number Of Ingredients 10

1 lb tofu, firm
1 1/2 cups rolled oats
2 tablespoons soy sauce
2 tablespoons barbecue sauce (or more, we like honey garlic)
1 tablespoon Dijon mustard (we like honey mustard)
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon ground ginger
5 tablespoons barbecue sauce (more or less as needed)

Steps:

  • Place all ingredients in the food processor and mix.
  • Shape into patties. The original recipe says it will make 8 patties but I usually make 5 or 6.
  • Spray a fry pan lightly with Pam and brown one side of the burger. Meanwhile place a little extra BBQ sauce on the top of the burger and spread it around.
  • Flip burger and repeat with the BBQ sauce. Brown
  • Flip a last time and brown.
  • Serve with your favourite toppings.

Nutrition Facts : Calories 157.1, Fat 4.3, SaturatedFat 0.7, Sodium 519.4, Carbohydrate 22.3, Fiber 2.5, Sugar 5.4, Protein 8.5

SUPERIORITY BURGER'S CRISPY FRIED TOFU SANDWICH



Superiority Burger's Crispy Fried Tofu Sandwich image

Ranging from silken and creamy to firm and chewy, tofu comes in many forms and is prized around the world for its versatility. In this recipe, which is adapted from the "Superiority Burger Cookbook" (W.W. Norton & Company, 2018) by chef Brooks Headley, extra-firm tofu is pressed, marinated, breaded and fried, to make the "tofu-fried tofu" sandwich at Superiority Burger, his popular vegetarian restaurant in New York City. To achieve a dense tofu patty with plenty of flavor and bite, Mr. Headley starts with extra-firm tofu, presses out any excess liquid, then marinates it in a spicy pickle juice brine. It's then double-battered and deep-fried until crisp. This sandwich is best enjoyed on a sunlit stoop in the East Village, just steps outside Superiority Burger, but it's also achievable in any home kitchen.

Provided by Alexa Weibel

Categories     dinner, lunch, sandwiches, main course

Time 45m

Yield 6 sandwiches

Number Of Ingredients 19

1 (14-ounce) package extra-firm tofu, drained
1 1/2 cups pickle juice
1 tablespoon hot sauce
1 tablespoon Dijon mustard
1 teaspoon gochugaru or red-pepper flakes
2 tablespoons grapeseed oil or other neutral oil
1/2 cup Dijon mustard
2 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon ground cayenne
1 teaspoon kosher salt, plus more as needed
1 teaspoon black pepper
Grapeseed oil or other neutral oil, for frying
6 potato buns or other soft rolls
Vegan mayonnaise and hot sauce, as needed
Thinly shredded green cabbage and dill pickles, for serving

Steps:

  • Prepare the marinated tofu: Line a baking sheet with paper towels or a clean kitchen towel. Cut the tofu crosswise into two rectangles that are each about 2 1/2 inches wide and 4 inches long. Slice each rectangle into three 1/2-inch thick slabs and arrange in a single layer on the baking sheet. Cover the sliced tofu with more towels and gently press each piece to extract some of the moisture.
  • In a large bowl, combine the pickle juice, hot sauce, mustard and gochugaru.
  • Heat the grapeseed oil in a large nonstick or cast-iron skillet over high heat until shimmering. Sear the tofu to form a golden-brown crust, 4 to 5 minutes per side. Immediately drop the hot tofu into the pickle juice mixture. Refrigerate and let the tofu marinate for at least a few hours, or even overnight.
  • Prepare the fried tofu: In a medium shallow bowl, stir the mustard with 1/4 cup water until it's the consistency of heavy cream and set aside. In a large shallow bowl, whisk together the flour, baking powder, spices, salt and pepper.
  • In a Dutch oven or sturdy pot, heat 2 inches of grapeseed oil over medium heat and set a wire rack on top of a baking sheet. Remove the tofu from the brine and pat dry. Dip the tofu in the mustard mixture, turning until coated all over, then the flour mixture; dip it again in the mustard then flour until twice coated. When the oil temperature reaches 350 degrees, carefully place the battered tofu into the hot oil and fry, flipping as needed, until golden brown, about 5 minutes. Transfer the fried tofu to the wire rack and sprinkle with a little salt.
  • To serve, toast the buns and spread generously with mayo and dot with hot sauce, if desired. Top with fried tofu, cabbage and dill pickles, and eat immediately.

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